臺灣博碩士論文加值系統

隨著經濟的發展導致蛋白質食品需求迅速增加，使得蛋白質短缺問題更為嚴重。甘藷能大量的種植且葉部含有大量蛋白質，故本研究目的為有效地利用和開發甘藷葉蛋白質，並探討其最適的萃取條件、脫色作用、物化特性、廢水產量與不同輔助萃取方法。實驗以 CYY-84 品系甘藷葉為原料，以 70oC 熱風乾燥後，磨成 80 mesh 之粉末，探討不同條件下萃取（pH 值、溫度、時間與體積重量比例）之蛋白質濃度，再尋找最適的乾燥方法。結果得知甘藷葉以 40oC 乾燥後，以萃取體積重量比例為 50:1 經 3 min 打漿，以 pH 8 萃取液、40oC，萃取 20 min 後，甘藷葉蛋白質萃取率可達到 20% 至 28%。隨著亞硫酸鹽濃度的增加其 L* 會逐漸增加，證明了亞硫酸具有脫色之效果，但二氧化硫殘留量亦增高。TN-73 葉蛋白之一般成分中。蛋白質、水分與灰分含量顯著高於其他組別。經過萃取純化後甘藷葉蛋白其必需胺基酸百分比含量有明顯提升，從 37% 提升至 41%。而 CYY-84 組別在總醣、總多酚含量與總花青素含量顯著高於其他組別。各甘藷葉蛋白的 DPPH 自由基能力半數致效應濃度並無顯著的差異，均為 110 mg/g sample，還原能力與螯合能力作用以 CYY-84 組別為最佳。比較 CYY-84、TN-64、TN-73 與黃豆蛋白之功能特性，結果溶解度與乳化能力都相似，但起泡能力以 TN-73 最好，凝膠能力則 CYY-84 最佳。依據不同萃取體積重量比例進行萃取發現，以萃取液與甘藷乾粉 30:1 可得到高蛋白質回收率與低廢水產量之最適條件，同時利用超音波輔助萃取有效提高蛋白質含量。

The demands for animal proteins in the food industry of world had increased greatly in conjunction with the fast growing economy. This leads to a serious shortage of protein sources. The sweet potato leaves are easily grown crops which contained large amount of proteins. The present study was to investigate the effectively utilize the sweet potato leaves protein (SPLP) in the investigation of the optimum extractive conditions, decolorized conditions, physicochemical properties, wastewater production and different extraction methods of SPLP. The protein extraction ratio, effects in different treatments (solution pH, temperature, time, volume-weight ratio) and different drying methods of CYY-84 sweet potato leaf were determined. The results showed that sweet potato leaf subjected to 40oC air-drying with 50:1 volume-weight ratio of pH 8.0, extracted at 40oC for 20 minutes had the highest protein recovery of 20% to 28%. Sulphite is a good bleaching agent to lighten SPLP product. As the sulphite concentration increased, CIELAB L values increased gradually. The protein, moisture and ash content of TN-73 SPLP were significantly higher than other SPLP. The essential amino acid of SPLP had increased significantly from 37% to 41% compared to sweet potato leaf. CYY-84 SPLP had higher total phenolic compound, total sugar content and total anthocyanin content than other SPLP. The effective concentration (EC50) of DPPH radical scavenging capacity of SPLP was 110 mg/g. The TN-73 SPLP exhibited better reducing power and iron-chelating capacity than other SPLP. The functional properties experiment result showed soy protein isolate had the best foaming stability while TN-73 SPLP had the best foaming capacity. The CYY-84 had the best gelation properties while there were no significant difference for protein solubility and emulsifying capacity of all samples. The study found that the extraction with a volume-weight ratio of 30:1 had higher protein recovery than 50:1 volume-weight ratio and with less wastewater production also. However, combination of ultrasound-assisted extraction of SPLP effectively improved the protein content but not in protein recovery.

目錄 I
表目綠 V
圖目綠 VI
附綠 VII
摘要 I
ABSTRACT II
1. 前言 1
2. 文獻整理 2
2.1. 葉蛋白介紹 2
2.1.1. 葉蛋白的營養價值 2
2.1.2. 葉蛋白的應用 3
2.1.2.1. 食品應用 3
2.1.2.2. 醫療應用 3
2.1.2.3. 其他應用 3
2.2. 甘藷之介紹 4
2.2.1. 甘藷葉之營養價值 4
2.2.2. 甘藷葉之應用 4
2.3. 葉蛋白萃取 4
2.3.1. 鹼萃取法/等點電沉澱 5
2.3.2. 酸萃取法 5
2.3.3. 水萃法 5
2.3.4. 食鹽萃取法 6
2.4. 葉蛋白的功能特性 6
2.4.1. 溶解度 6
2.4.2. 保水性與吸水性 7
2.4.3. 吸油性 7
2.4.4. 凝膠性 7
2.4.5. 乳化性 8
2.4.6. 起泡性 8
2.5. 反應曲面法 9
2.5.1. 反應曲面法之優點 9
2.5.2. 反應曲面法之最適化步驟 9
3. 實驗架構 11
4. 實驗材料與方法 12
4.1. 實驗材料 12
4.1.1. 原料 12
4.1.2. 藥品 12
4.1.3. 儀器設備 12
4.2. 實驗方法 13
4.2.1. 第一階段：最適萃取條件探討 13
4.2.1.1. 甘藷葉前處理 14
4.2.1.2. 萃取條件之探討 14
4.2.1.2.1. 打漿時間 14
4.2.1.2.2. 萃取時間 14
4.2.1.2.3. 萃取溫度 15
4.2.1.2.4. 萃取溶液 pH 值 15
4.2.1.2.5. 萃取體積重量比例 15
4.2.1.2.6. 不同乾燥方法 15
4.2.1.3. 最適萃取條件之探討 16
4.2.2. 第二階段：脫色條件之探討 16
4.2.3. 第三階段：物化特性 16
4.2.4. 第四階段：廢水的產量 16
4.2.5. 第五階段：不同纖維酵素活性與超音波輔助萃取 17
4.3. 測試方法 17
4.3.1. 蛋白質定量 17
4.3.2. 產品收量 17
4.3.3. 蛋白質回收率 18
4.3.4. 色澤測定 18
4.3.5. 二氧化硫分析 18
4.3.6. 廢水產量 19
4.3.7. 一般成分分析 19
4.3.7.1. 粗蛋白 19
4.3.7.2. 水分含量 19
4.3.7.3. 灰分 20
4.3.7.4. 粗脂肪 20
4.3.7.5. 非氮萃取物 20
4.3.8. 化學特性 20
4.3.8.1. 總多酚化合物含量 20
4.3.8.2. 總醣含量測定 21
4.3.8.3. 總胺基酸含量分析 21
4.3.8.4. 總花青素測定 21
4.3.8.5. 抗氧化能力測定 21
4.3.8.5.1. 清除DPPH自由基能力之測定 21
4.3.8.5.2. 還原力之測定 22
4.3.8.5.3. 螯合亞鐵離子能力之測定 22
4.3.9. 功能特性 22
4.3.9.1. 蛋白溶解性 22
4.3.9.2. 起泡特性 23
4.3.9.3. 乳化活性指數與乳化穩定指數 23
4.3.9.4. 最小凝膠濃度 (Least gelation concentration, LGC) 24
4.4. 統計分析 24
5. 結果與討論 25
5.1. 第一階段：最適的萃取條件 25
5.1.1. 單一因子萃取條件 25
5.1.1.1. 蛋白質定量 25
5.1.1.2. 打漿時間 25
5.1.1.3. 萃取溶液pH值 25
5.1.1.4. 萃取溫度 25
5.1.1.5. 萃取時間 26
5.1.1.6. 萃取體積重量比例 26
5.1.1.7. 不同乾燥方法 26
5.1.2. 最適的萃取條件 26
5.1.3. 不同品種與萃取體積重量比例的影響 27
5.2. 第二階段：亞硫酸鹽對甘藷葉蛋白脫色之影響 28
5.2.1. 顏色的變化 28
5.2.2. 蛋白質含量 28
5.2.3. 二氧化硫殘留量 28
5.3. 第三階段：甘藷葉蛋白物化特性之影響 29
5.3.1. 一般成分 29
5.3.2. 化學特性 29
5.3.2.1. 總胺基酸含量之分析 29
5.3.2.2. 總醣與總多酚含量 29
5.3.2.3. 總花青素含量 30
5.3.2.4. 抗氧化能力測定 30
5.3.3. 功能特性 31
5.3.3.1. 溶解度 31
5.3.3.2. 起泡特性 31
5.3.3.3. 乳化特性 32
5.3.3.4. 凝膠特性 32
5.4. 第四階段：不同體積重量比例之廢水產量 33
5.5. 第五階段：不同酵素與超音波輔助萃取之影響 33
6. 結論 35
7. 參考文獻 36
8. 表 41
9. 圖 51
10. 附錄 67

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